The Huon Hub

Freshness is crucial to chef Jacques Reymond, but that comes second to letting top-notch food speak for itself. According to Reymond there’s one mistake new chefs are making. “Why do you need to have additional ingredients, condiments, fragrances, ten different…

If you can’t tell chef Nick Raitt where your produce comes from or how it was grown there’s little chance he’ll touch it. “If I can’t tell my customer where it came from, who farms it, how long it took…

Based just 20 minutes away from the Huon Salmon farm at Hideaway Bay is world renowned sushi chef Masaaki Koyama. People from all over the globe travel to the small country town of Geeveston where Masaaki’s quaint restaurant hides. There…